Move over, Toll House: my husband wants his chocolate chip cookies to be chewy instead of crispy, and the recipe for that is Alton Brown's. I've recorded the recipe as we made it, rather than replicating Alton's exactly.
Chewy Chocolate Chip Cookies
2 dozen cookies
Melt 1 cup of salted butter in a 2-cup Pyrex measuring cup.
In a large bowl, combine and beat on medium speed for 2 minutes until smooth:
2 ounces granulated sugar
8 ounces light brown sugar
1 cup melted butter
Combine dry ingredients in a medium bowl:
12 ounces bread flour
1 1/4 teaspoon salt
1 teaspoon baking soda
Whisk together wet ingredients in a Pyrex measuring cup:
1 large egg
1 large egg yolk
1/8 cup 2% milk
1.5 teaspoons vanilla extract
Slowly pour in the wet ingredients into the butter/sugar mixture. Beat for about 30 seconds until mixed. Add the dry ingredients in batches, until completely incorporated.
Stir in 12 ounces semisweet chocolate chips.
Refrigerate the dough for 1 hour.
Portion out eight 1.5 oz. cookies per baking sheet. Cook at 350 for 12 minutes on the top oven rack.
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2 large eggs
1/8 cup 2% milk
1 cup salted butter
12 ounces bread flour
2 ounces granulated sugar
8 ounces light brown sugar
1 teaspoon baking soda
1.5 teaspoons vanilla extract
